CARROT FRITTERS
Crispy and mild-flavored, this fun finger food always gets snatched up quickly. If there are any leftovers, they reheat well for a snack the next day.
Provided by Taste of Home
Time 30m
Yield 20 fritters.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, salt and baking powder. Whisk the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in carrots. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by 2 tablespoonfuls into hot oil; press lightly to flatten. Fry until golden brown, about 1-2 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 144 calories, Fat 9g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 318mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI CARROT FRITTERS RECIPE BY TASTY
Here's what you need: chickpeas, zucchini, carrot, eggs, whole wheat panko, fresh basil, garlic powder, salt, pepper, olive oil, plain greek yogurt, green onion
Provided by Mercedes Sandoval
Categories Snacks
Yield 8 fritters
Number Of Ingredients 12
Steps:
- Mash chickpeas with a fork in a large bowl. Set aside.
- Grate zucchini. Place in a clean dish towel or cloth.
- Grate carrots. Place in a clean dish towel or cloth with zucchini.
- Squeeze out as much moisture as possible.
- Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
- Stir until completely combined.
- Heat olive oil in a large skillet on medium heat.
- Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
- Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
- Serve with a dollop of plain greek yogurt and diced green onion.
- Enjoy!
Nutrition Facts : Calories 100 calories, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram
CARROT PATTIES
These are so good and moist. Make sure that you squeeze all the juice from the onion so that the patties don't fall apart. These are served with drained yogurt, which can be drained on a paper towel-lined colander for a few hours to overnight. The longer it sits, the drier the texture. Cooking time does not include the time for draining the yogurt. Recipe courtesy of Martha Stewart, with a few adaptations. **NOTE** do not use the food processor to grate the carrots, it makes them juicier and the patties will fall apart.
Provided by Mami J
Categories Vegetable
Time 20m
Yield 16 patties, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine carrots, celery, onion, bread crumbs, eggs, parsley and salt and pepper in a medium bowl. Press about 1 1/2 tablespoons of the mixture between hands to form the patties.
- Form about 16 patties and place on a tray.
- Heat a large nonstick skillet over medium-low heat. Coat with cooking spray.
- Cook patties in 2 or 3 batches, until golden brown, 3-4 minutes per side. Serve hot with drained yogurt.
CARROT PATTIES
I'd never heard of carrot patties, so when I saw this recipe I decided to post it to try in the future.
Provided by mailbelle
Categories Vegetable
Time 19m
Yield 6 patties
Number Of Ingredients 7
Steps:
- In medium mixing bowl, combine carrots, eggs, milk, Worcestershire sauce, onion, bread crumbs, salt and pepper. Mix thoroughly.
- In a large skillet, melt 2 to 3 tablespoons butter flavor Crisco over medium heat. For each patty, drop about 1/3 cup shredded carrot mixture into the pan. Flatten slightly with spatula. Cook 3 to 4 minutes or until first side is golden brown. Turn and cook for another 2 to 3 minutes or until other side is golden brown. Add remaining butter flavor Crisco to pan as needed . Drain on paper towels.
Nutrition Facts : Calories 126.8, Fat 10.4, SaturatedFat 4, Cholesterol 75.3, Sodium 93.3, Carbohydrate 5.6, Fiber 1.2, Sugar 2, Protein 2.8
CARROT PATTIES
Be sure to squeeze all juice from the onion; this will prevent the patties from falling apart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 16
Number Of Ingredients 10
Steps:
- Combine the carrot, celery, onion, bread crumbs, eggs, chervil, salt, and pepper in a medium bowl. Press about 1 1/2 tablespoons mixture between hands to form sixteen 2-inch patties, and place on a tray.
- Place a large nonstick skillet over medium-low heat. Coat with nonstick cooking spray. Place 8 patties in the skillet, and cook until golden brown, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with remaining patties. Serve each with a dollop of drained yogurt.
Nutrition Facts : Calories 30 g, Cholesterol 27 g, Fat 1 g, Protein 2 g, Sodium 177 g
CARROT PATTIES [70]
Yield 4 Servings
Number Of Ingredients 8
Steps:
- In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well. Heat oil in a frying pan over medium-high heat. Make the mixture into patties, and fry until golden brown on each side.
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5/5 (3)Total Time 30 minsCategory Appetizer, Side Dish, SnackCalories 27 per serving
- In a bowl, mix well all the ingredients until combined. You want to drain the grated carrots removing the excess moisture. You might add a bit more flour if the mixture is still wet.
- Take a heaping tablespoon of the mixture, place it on the baking pan and flatten slightly with your hand.
- Bake the fritters for about 12 minutes, then turn them over and keep baking for a further 12 minutes or until golden and crispy. Check your oven, the baking time might be slightly different.
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